Under general supervision, provides bell and valet services to hotel guests and ensures their satisfaction and comfort by promptly and courteously responding to their requests. Assist Doorman in meeting and greeting all guest arrivals and departures.
Solicit, capture, plan and coordinate small meetings with 10 rooms or less, social and catering only functions, while maximizing the banquet space to meet and ideally exceed catering revenue goals. Position is responsible for finalizing catering only business. Recommends program and procedural changes.
This is a summer intern position, ideal for a college student. 16-24 hours per week.
To support the overall operation of the People & Culture (Human Resources) function by maintaining accurate associate records and delivering a positive, compliant, and people-first associate experience. Assits with programs, systems, and processes that support the attraction, engagement, development, and retention of associates, in alignment with Sage Hospitality Group policies, procedures, values, and applicable laws and regulations. This position also provides daily administration of benefit, government, and associate relations programs and proactively recommends process improvements to enhance efficiency,...
Responsible for set-up, mixing of drinks, service and clean-up of bar area while enduring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.
The Director of Catering Sales at The Ben, Autograph Collection, is entrusted with shaping and elevating the hotel’s catering and wedding sales vision, driving both revenue performance and the artful creation of exceptional guest experiences. This role leads the full spectrum of the sales journey—from cultivating meaningful relationships to curating bespoke proposals and guiding seamless execution—ensuring every event reflects the distinctive character, elegance, and intentional design of the property.
With a focus on luxury weddings and refined social occasions, the Director will...
The Sales Manager role is ideal for a seller who has exhibited consistent revenue production success over a period of time in a sales discipline, with Group sales experience preferred. The position meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach.
Responsible for set-up, mixing of drinks, service and clean-up of bar area while enduring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.
Plan and manage the Starbucks as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and daily operations of the shop. Recommends promotional ideas and controls the budgets for the various areas.
The Housekeeping Turndown Attendant is responsible for making lasting impressions on our guests by ensuring the guest’s room is clean, attractive and welcoming at all times. Ensures the “extra touches” are exhibited for our discerning guests by providing added amenities and services.
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Under general supervision, provides prompt and courteous food service to customers. Set-up, service and break down assigned functions in a safe, accident-free manner.
Carry a portable radio, staying in constant communication with the central base station, respond to all engineering service calls, giving priority to guest requests, and maintain hotel equipment in an efficient, safe, accident-free manner.
Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.
Supervise the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Responsible for supervising the daily operations of the kitchen. Monitors food and labor costs.
The Senior Sales Manager role is ideal for a tenured Group seller who has exhibited ongoing and consistent booking production success over an extended duration of time in a large Group segment. The position meets and exceeds revenue goals by developing new accounts and growing current hotel accounts in a profitable and win-win selling approach.
Carry a portable radio, staying in constant communication with the central base station, respond to all engineering service calls, giving priority to guest requests, and maintain hotel equipment in an efficient, safe, accident-free manner. Perform all essential functions of Maintenance Technician 1 plus special skills in a particular trade: plumbing, electrical, carpentry, HVAC in an efficient, safe, accident-free manner.
The General Manager of Food and Beverage is responsible for successfully driving all food and beverage operations; including banquets, culinary and restaurant outlets. Ensures high food quality and service levels while maximizing revenue, accurate forecasting and budgeting. Ensure accurate inventory controls are implemented, menus are continually updated and food costs are kept in line. Develop and implement annual budgets and marketing plans to penetrate new sales opportunities and maximize use within existing markets. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.
Room Attendant cleans and prepares guest rooms by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Verify, obtain approvals and pay all invoices from vendors and associates in a timely, accurate manner in accordance with accounting policies and procedures.
Supervise the operations of the housekeeping staff promoting a safe environment and quality service to achieve maximum guest satisfaction, protection of assets and minimal expenses.
Responsible to manage all aspects of preventative maintenance, safety and security of the hotel and its customers. Coordinate and performs routine, preventive and emergency interior / exterior maintenance and repairs to obtain high levels of customer satisfaction and optimum efficiency for the operation. Supervise, train, assign, and delegate work orders or projects and inspect the work quality of maintenance teams. Make suggestions regarding performance, talent, challenges, and process improvements. This role is also responsible for the oversight of the hotel operations in the absence of a department leader.
Cleans and prepares guest rooms (overnight/PM) by meeting established standards of cleanliness and propriety to assure guest satisfaction and maximize revenues.
Respond in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to inquiries regarding hotel information and guest concerns. Supervise the daily operations of the Guest Services personnel; promoting a safe environment and quality services to achieve maximum guest satisfaction and financial success.
Plan and manage the Restaurant, Room Service, Bar, and catering in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurant, Room Service, Bar and catering. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.
Responds in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to telephone and in-person inquiries regarding reservations, hotel information and guest concerns.
Maintains an efficient and courteous restaurant operation by greeting arriving customers, seating, establishing rapport and assisting with restaurant service. Receives and accurately processes payment for restaurant charges.
Respond in a professional and courteous manner to arriving, departing and in-house guests by providing accurate and timely information and services. Responds to inquiries regarding hotel information and guest concerns. Supervise the daily operations of the Guest Services personnel; promoting a safe environment and quality services to achieve maximum guest satisfaction and financial success.
The General Manager of Food & Beverage at The Oxford Hotel leads one of Denver’s most celebrated dining and drinking programs, overseeing an operation that includes both the farm-to-table excellence of Urban Farmer and the storied tradition of The Cruise Room. This role sets the strategic and operational direction for all food and beverage outlets, ensuring that each reflects the hotel’s timeless commitment to exceptional quality and its confident, individualistic character. The Director of Food & Beverage is central to carrying The Oxford’s 130-year culinary legacy into its next great chapter.
Oversee the breakfast service for our guests and ensure a quality dining experience which includes excellence in guest satisfaction with the highest food quality standards and service. Prepare food and beverage for the breakfast function. Maintain clean and sanitary kitchen and dining areas.
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.
Responsible for set-up, mixing of drinks, service and clean-up of bar area while enduring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.
Clears all used tableware, napkins and refuse from tables to tubs in bus station and wipes table, chairs and clears debris and crumbs from floor areas surrounding table.
Supervise the coffee shop as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals
Responsible for set-up, mixing of drinks, service and clean-up of bar area while enduring quality service, guest satisfaction and the achievement/maintenance of company standards and profit maximization.
Assist Restaurant Manager in all phases of restaurant operations. Responsible for complete restaurant operation in absence of manager and assist the F&B Director to achieve private dining/event sales goals.
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